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–+ servings
Chili Cornbread Casserole

Chili Cornbread Casserole for Cozy Nights at Home

Chili Cornbread Casserole is a one-dish wonder that combines hearty chili with a fluffy cornbread topping, perfect for cozy dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 1 lb Ground Beef Substitute with ground turkey or plant-based meat for a lighter option
  • 1 Onion Yellow onion is the most flavorful choice
  • 1 Bell Pepper Any color works, use jalapeño for a spicy kick
  • 2 cloves Garlic Fresh garlic is ideal, garlic powder can be used
  • 2 tbsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Oregano
  • to taste Salt Season to your preference
  • to taste Pepper Season to your preference
  • 1 cup Tomato Sauce
  • 1 can Diced Fire-Roasted Tomatoes
  • 2 tbsp Tomato Paste
  • 1 can Beans (e.g., kidney, black) Lentils can be a great alternative or omit for lower-carb option
  • 1 cup Frozen Corn Use fresh or canned corn if available
For the Cornbread Topping
  • 1 cup Cornmeal Gluten-free cornmeal works for dietary restrictions
  • 1 cup Flour Opt for whole wheat or gluten-free flour as needed
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tbsp Brown Sugar Coconut sugar can be a healthier alternative
  • 1 cup Milk Buttermilk makes for fluffier cornbread
  • 1 Egg Use a flax egg for an egg-free variant
  • 1 cup Cheese (optional) Feel free to omit for a dairy-free option
For Serving
  • Sour Cream
  • Fresh Cilantro
  • Avocado
  • Jalapeño
  • Lime Wedges

Equipment

  • Large oven-proof skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large oven-proof skillet, cook the ground beef, onion, bell pepper, jalapeño, and garlic for about 8-9 minutes until browned.
  3. Add the chili powder, cumin, oregano, salt, and pepper, stirring well.
  4. Add the tomato sauce, fire-roasted tomatoes, beans, tomato paste, and corn, stir and bring to a boil. Then simmer for 8 minutes.
  5. In a mixing bowl, combine flour, cornmeal, brown sugar, baking powder, baking soda, and salt. Add the milk and egg, and mix until smooth.
  6. Drop spoonfuls of the cornbread batter on top of the chili base.
  7. Bake for 10 minutes, sprinkle with cheese if desired, and bake for an additional 6-8 minutes.
  8. Let it rest for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Use a large oven-proof skillet to minimize mess during cooking. Allow the chili to simmer for the recommended time to develop flavors.

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